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Three Mustard
Vinaigrette
Oven
Roasted Peppercorn Sirloin with Mustard-Shiitake Salad
Mustard Roasted Whole Natural Chicken with Potatoes and Mirepoix
Grilled Mustard-Marinated Portobello and Radicchio
Napoleon
Papi’s Grilled Three Mustard Marinated Chicken with
Sweet Potato Fried Rice
WINE NOTES
Block 13 Pinot Noir: Reds can also be paired with poultry and
vegetables -- one is not limited to only white wines. This pinot noir is
especially suited for lighter dishes as it has bright raspberry and Bing
cherry notes coupled with the rich aromas of mushrooms and violets. This
is a juicy light red that in summertime can be served slightly chilled.
Hess Collection
“Artezin” Zinfandel: Red zinfandel is the ‘real’ zinfandel and is a
grape that displays a thick palate brimming with blackberries, pepper and
spices. Fantastic with grilled foods as it helps to accentuate the smoky
flavors. This is also great paired with spicy or gamey foods as a
‘contrast wine’ to bring out different aspects of the flavors |
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Grilled Mustard-Marinated
Portobello
and Radicchio Napoleon
Serves 4
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2 small heads
radicchio, halved and cored
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4 large
portobello mushrooms, stemmed and gilled
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˝ cup Three
Mustard Vinaigrette, plus some for garnish
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Juice and zest
of one lemon
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Kosher salt and
freshly ground black pepper
Prepare a hot, clean
grill. In a large bowl, toss the mushrooms and radicchio with the Three
Mustard Vinaigrette. Season with kosher salt and freshly ground black
pepper to taste. Grill until done, about 4 to 5 minutes per side. Stack
portobellos on a plate to retain moisture and allow them to carry-over
cook. To serve, layer portobellos and radicchio, creating a free-form
stack. Garnish with lemon zest and freshly squeezed lemon juice. Drizzle a
little of the extra Three Mustard Vinaigrette. Garnish with sliced
scallion greens.
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